Menu
Search
Menu
Close

How Tos

  • Thanksgiving Make-Ahead Schedule

    The guide you need to prepare a stress-free Thanksgiving feast.

    View this how to
  • Using Wasabi in Cooking

    In cooking applications, do you recommend the powder or paste form of wasabi?

    View this how to
  • Caramelizing vs. Browning

    Many meat and vegetable recipes include a step where the ingredients are either caramelized or browned. Are caramelizing and browning the same thing?

    View this how to
  • Preheating a Pizza Stone

    What are the benefits of preheating a pizza stone in the oven for a full hour?

    View this how to
  • Figuring Out Folding

    What are the mechanics of folding?

    View this how to
  • Pancetta Substitute

    Many people keep bacon on hand, but rarely have pancetta in the refrigerator. Can bacon be substituted for pancetta?

    View this how to
  • Sweetening with Agave

    Is agave nectar a good substitute for sugar?

    View this how to
  • Orange Juice Color Differences

    Why does freshly squeezed orange juice appear lighter in color at different times of the year while the appearance of the carton juice is consistent?

    View this how to
  • When to Rinse Rice

    Rinsing rice can dramatically affect whether your rice dish will have distinct, individual grains or if it will have a creamier texture.

    View this how to
  • Grass-Fed vs. Grain-Fed Beef

    Does the cow's diet make any difference when it comes to selecting a cut of steak?

    View this how to
  • Making the Most of Saffron

    When dealing with the most expensive spice in the world, it's important to get the most for your money.

    View this how to
  • Averaging Egg Weights

    It's a shame to throw away half the egg when a recipe calls for the yolks or whites alone. This chart will help you minimize waste.

    View this how to
  • When to Toss Old Cinnamon

    How old is too old when it comes to cinnamon?

    View this how to
  • Dried White Beans

    Recipes don't always specify which variety of white bean to use. We tried a few common types to see what set them apart.

    View this how to
  • Anise-Flavored Liqueurs

    Recipe-specific liqueurs often serve their purpose and sit untouched on the shelf for years to come. We wondered if we could avoid that problem by substituting more popular spirits in some common recipes.

    View this how to

2009

November/December

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection